Patisserie Made Simple by Edd Kimber

Author:Edd Kimber
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-05-29T00:00:00+00:00

sables breton

These little biscuits are a classic of the Brittany region, famous for its beautiful butter but also for its salt, which is harvested by hand in the salt marshes of Guérande. You can think of these as the French version of shortbread, but really the texture is a little different because of the way it is made. The recipe includes eggs that have been whisked until pale, giving the biscuits a light texture that is delicious on its own but also great used as the base for desserts, including my version of the Mont Blanc.

Makes 24 small or 10 large sablés

200g plain flour, plus extra for dusting

pinch of flaked sea salt

1½ teaspoons baking powder

125g caster sugar

4 large egg yolks

150g unsalted butter, very soft, diced

Put the flour, sea salt and baking powder in a bowl and mix together. Set aside. Put the sugar and three egg yolks in a large bowl and, using an electric whisk, beat for 2 minutes or until the mixture is very pale and light. Beat in the butter, a little at a time, until the mixture is smooth and fully combined. Add the flour mixture and mix on a low speed until a dough just starts to form.

Scrape the mixture onto a work surface dusted with flour and lightly knead to form a uniform dough. Put the dough between two sheets of baking parchment and roll it out until it is about 1cm thick. Transfer the dough, still between its baking parchment, to a baking tray and chill in the fridge for 1 hour or until firm.

Preheat the oven to 180°C (160°C fan oven)/gas 4. If making small sablés, lightly grease two straight-sided 12-hole muffin tins. If making the larger sablés you will need to grease some individual 8cm tart rings and put them on a parchment-lined baking tray. (If you don’t have tart rings, you can bake the sablés without them on the prepared tray, but they will spread and will need to be cut back when baked.) Put the remaining egg yolk in a small bowl and add 1 teaspoon of cold water, then mix together to make an eggwash.

Remove the dough from the fridge and peel off the top sheet of baking parchment. To make the small sablés, brush the dough with the eggwash and then use a fork to draw a crisscross pattern over the dough. Use a 5cm cookie cutter (or a cutter the same size as your muffin cups) to cut out as many rounds as possible, then put them into the muffin cups. If making the larger sablés, these are normally used as the base of a dessert, so they don’t need to be eggwashed. Cut out rounds 8cm in diameter and put inside the tart rings (set on a parchment-lined tray).

Bake the small sablés for 8–10 minutes and the larger ones for 10–12 minutes until golden brown. (If you are baking the large sablés without rings, as soon they come out of the oven use an 8cm cookie cutter to cut them back to the correct size.

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